Raisin Brown Bread

“This is the kind of bread which, outside of New England, is always called ‘Boston’ brown bread,” Maria Parloa explained. By the time of Fannie Farmer’s first cook book, it is called “Boston” even inside New England, because it proved to be one of New England’s most durable pudding breads. It originated in that old “ryaninjun” yeast-leavened bread dough thinned to a batter “as thick as hasty pudding,” as Maria Parloa says. This batter bread was baked or steamed and, if steamed, “I will say